Starry Night Café Updates
*Bar Room Menu*
Craving something delicious but not the three-course meal? In need of a quick bite but not willing to sacrifice quality?
Stop in to enjoy our new Bar Room Menu!
Available during regular business hours and only at the bar or bar room tables (and while supplies lasts!)
So don't wait to come by!
*Majestic X Starry Night*
Join us Sunday, November 9th for a Collaborative Dinner with Chef Micah Tavelli of Majestic!
We will be offering a tasting menu crafted by both Chef Robert and Chef Micah for a unique Starry Night experience.
Six Courses - $100/Person
Menu and pricing information will be available on our website asap. Please call 802-877-6316 for reservations.
Cheers!
*Too Soon to Think About the Holidays?*
We will be open Christmas Eve and New Year's Eve, offering our five-course tasting menus!
If you are looking for a unique Starry Night experience these are nights not to miss.
Check out a sample version of the menu here!
**Want to stay up-to-date on Starry Night news? Join our email newsletter, The Starry Post, today!
Today's Menu
The food at Starry Night is both familiar and exciting, largely focusing on the beautiful bounty Vermont and New England has to offer. Our dinner menu changes daily but below is a sample of some of our options.
STARTERS & SALADS
Complimentary
House Made Starry Night Focaccia
vadouvan butter
STARTERS
½ Dozen Oysters on the Half Shell | 25
champagne mignonette • lemon
½ Dozen Coal Roasted Oysters | 25
grilled lemon • toasted panko
CHOICE OF BUTTER: (calabrian chili, basil, or ½ & ½)
Coal Roasted Vegetables | 21
vadouvan aioli • toasted pistachio • pickled vegetable
Crispy Potatoes | 15
parmesan espuma • espelette
Steak Tartare | 23
cut to order prime sirloin · puffed wild rice · garden herbs · classic accoutrements
Bluefin Tuna Crudo | 23
tomato vinaigrette • blistered shishito • shiso • barrel aged soy sauce
New England Clam Chowdah | 14
top neck clams • double cream • yukon potatoes • 5th quarter butcher ham
Peanut Ginger Salad | 19
shaved cabbage • peanut ginger vinaigrette • pickled ginger • shaved vegetables
soy marinated egg
Autumn Greens | 17
lettuce mix • corn • bayley hazen blue cheese • nectarines • blistered shishito
sherry vinaigrette • sunflower seeds
Calabrian Salad | 17
tender broccolini • calabrian vinaigrette • lemon • parmesan • calabrian chili • toasted panko
Vermont Cheese Plate | 23
woodlawn creamery southwind & von trapp opa! • crostini • charlotte honey
HOUSE PASTAS
Spinach Mafaldine | 36
blue house mushroom ragù • toasted pine nut • woodlawn creamery southwind
Radiatori 'Squash' Cacio e Pepe | 29
honey nut squash • pecorino romano • toasted black pepper
Lumache 'Carbonara’| 36
guanciale • egg • pecorino romano • sweet onions • toasted black pepper
ENTRÉES
Wood Grilled Swordfish | 44
autumn vegetable • honeynut squash puree • braised lentil • vadouvan beurre blanc
Wood Grilled Dry Aged 7oz Sirloin | 49
roasted red pepper & sweet corn conserva • baby potato & braised sunchoke • black garlic steak sauce
Greener Pastures Chicken | 40
braised chicken thigh • grilled chicken skewer • creamy anson mills polenta • roasted vegetable
guajillo salsa • cilantro